It's a Little Quiet in This Corner

Aww. These Talk threads have few or zero replies as of today. Anyone have anything to say? (Psst: PumpkinBear REALLY wants an answer to the first one here.)

Pambazos: Got a recipe?
"My aunt once brought over a huge plate of pambazos and I immediately fell in love with them. I guess they could be considered Mexican sandwiches. They're made with a type of bread called bolillos. My aunt's were stuffed with a mixture of cheese, potatoes, chorize, and crema and were slathered with a spicy red sauce. My aunt recently moved back to Mexico and unfortunately, has no idea how to work a computer.... does anyone have a recipe they'd care to share?"

Help: LOTS of fresh epazote
"I was so excited to find a bunch of epazote at my local farmers' market this morning that I bought it. So now what? I've found recipes for mole verde that look delicious, so I'll probably use about 1/2 of the bunch on that. Beans with a couple of sprigs, of course. Am I missing anything? And has anyone tried puréeing and freezing some, like basil, or does the flavor disappear that way?"

Getting grains to stick to top of machine-made bread
"Anyone out there got advice on how to get grains to stick to top of the loaf during last stages of cooking? I like the idea a lot, but somehow not yet found the secret on getting them to remain there....about 1 hr before cooking completed. Tried light oil on top then grain, but most fall off."

Adam Kuban is the proprietor of the pop-up Margot's Pizza, which serves bar-style pizza. But you may also know him as the founder of Slice (RIP, 2003–2014) where he has written thousands of blog posts about pizza. He also created A Hamburger Today and served as Serious Eats's founding editor (2006–2010) after having sold those sites to SE.

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